Effect of Pulsed Electric Fields on Physical, Chemical, and Microbiological Properties of Formulated Carrot Juice

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dc.contributor.authorAkin, E.
dc.contributor.authorEvrendilek, G. A.
dc.date.accessioned2024-09-18T20:06:34Z
dc.date.available2024-09-18T20:06:34Z
dc.date.issued2009
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe objective of this study was to process a developed carrot juice-based beverage by pulsed electric fields (PEF) and determination of its physical, chemical, and microbiological properties before and after PEF processing. Results revealed that PEF processing did not cause any significant change in pH, titratable acidity (TA), degrees Brix, conductivity, color (L*, a*, and b*), nonenzymatic browning index (NBI), metal ion, and vitamin C concentration (p>0.05). There was a significant reduction on the total aerobic mesophilic bacteria, total mold and yeast, total enterobactericeae and Escherichia coli O157:H7 counts resulting with 4.30 +/- 0.26, 3.4 2 +/- 0.40, 4.46 +/- 0.36, and 3.57 +/- 0.32 log cfu/mL, respectively (p <= 0.01). PEF processing could be successfully used to process a carrot juice based beverage with significant amount of microbial reduction.en_US
dc.description.sponsorshipTUBITAK-TOVAG Kariyer Project [104O585]; Mustafa Kemal University Scientific Research Fund; Fruit Juice Association (MEYED)en_US
dc.description.sponsorshipThe authors would like to thank The Scientific and Technological Research Council of Turkey (TUBITAK-TOVAG) for supporting TUBITAK-TOVAG Kariyer Project (104O585), Mustafa Kemal University Scientific Research Fund (project no 06M 1503) and Fruit Juice Association (MEYED) and for their financial supports.en_US
dc.identifier.doi10.1177/1082013209341414
dc.identifier.endpage282en_US
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-70349525219en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage275en_US
dc.identifier.urihttps://doi.org/10.1177/1082013209341414
dc.identifier.urihttps://hdl.handle.net/20.500.12483/8587
dc.identifier.volume15en_US
dc.identifier.wosWOS:000270071800009en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSage Publications Ltden_US
dc.relation.ispartofFood Science and Technology Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectcarrot drinken_US
dc.subjectEscherichia coli O157:H7en_US
dc.subjectfood qualityen_US
dc.subjectmicrobial qualityen_US
dc.subjectpulsed electric fieldsen_US
dc.titleEffect of Pulsed Electric Fields on Physical, Chemical, and Microbiological Properties of Formulated Carrot Juiceen_US
dc.typeArticleen_US

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